Lobster Thermador

Plunge lobsters headfirst into 8-quart pot of boiling salted water. Loosely cover pot and cook over moderately high heat 9 minutes from when they enter water, transfer with tongs to sink to cool.

Twist off claws and remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all meat into 1/4-inch pieces. Discard any lobster innards, rinse and dry shells.

Heat butter n 2-quart heavy saucepan over medium heat until foam subsides, then cook mushrooms, stirring until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon sherry and 1/2 cup hot cream and simmer 5 minutes.

Whisk together yolks and remaining tablespoon sherry in small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, until it is slightly thickened and registers 160° on thermometer. Add custard to lobster mixture, stirring gently.

Preheat broiler.

Arrange lobster shells, cut side up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6-inches from heat until golden brown, 4 to 5 minutes.

Serve remaining sauce on side.